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Thursday, February 13, 2014

Chocolate Raisins Baklava Rolls -Čokoládovo hrozienková baklava

Baklava is a popular sweet, rich pastry very enjoyed with a cup of coffee. Due to its ingredients - walnuts, pistachios, almonds, honey, and oriental spices, which are sources of omega-3 fatty acids and antioxidants, baklava is beneficial for health mainly against the heart disease. It is believed that Baklava came from the Middle East and Mediterranean region. There are many baklava recipes available, which vary with different regions. The following one, I have changed a little from the original recipe found at makinglifedelicious.

Filling :

Combine nuts, sugar and spices and grind it in a crumbs grater or chop finely in a food processor.

Phyllo dough :

270 g plain flour

1/4 teaspoon (1 1/2 g) table salt

1 cup water (210 ml)

4 tablespoons olive extra virgin oil (60 ml)

1 teaspoon (5 ml) cider vinegar

Combine water, oil and vinegar and add this mixture to flour with salt. Mix it until you get a soft dough, add more water if necessary.When the dough is smooth, wrap it in baking paper and let it sit at least 2 hours.Then divide the dough into 6 pieces and each one, roll out along adding flour to prevent sticking until it is translucent.Set aside the sheets of dough on a floured surface and flour between each sheet.

Method:

Place a layer of phyllo on a baking paper piece on a counter. Brush with melted butter and then sprinkle with 1/3 of the nut mixture.Cover with the second layer of phyllo, brush with butter and then sprinkle 1/3 of the raisins and chopped chocolate.Repeat two more times until you use all six layers of phyllo.Using the baking paper, roll layers into a log.Slice into pieces and place in baking dish, then butter top of the baklava.Bake at 175 °C (350 °F) for 50 minutes until golden brown on top.Pour the finished baklava with the honey syrup and let the syrup absorb at least one hour or overnight.Enjoy !Note :If baklava is not well cooked inside, reduce the temperature to 150 ° C ( 300 °F)and bake for additional 15-30 min.------------------------------------------------------------------(Slovak)